Description
Looking for the best mini egg cheesecakes recipe? This one is quick, easy, and no-bake. A simple Easter dessert idea that’s cute, creamy, and great for spring parties, baby showers, or brunches. These healthy-ish mini treats are also freezer-friendly and beginner-approved. Save this easy cheesecake idea today!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tbsp melted butter
- 16 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- Whipped cream for topping
- Mini chocolate eggs for decorating
Instructions
- Mix graham cracker crumbs and melted butter. Press into lined muffin cups to form crusts.
- Chill the crusts in the fridge.
- Beat cream cheese until smooth. Add powdered sugar and vanilla extract and mix until fluffy.
- In a separate bowl whip heavy cream to stiff peaks. Fold into cream cheese mixture gently.
- Spoon or pipe filling onto the crusts. Smooth the tops.
- Refrigerate for 4 hours or overnight to set.
- Top with whipped cream and mini chocolate eggs before serving.
Notes
- Add lemon zest to filling for a fresh twist.
- Use chocolate cookies instead of graham crackers for a different base.
- Can be made ahead and frozen before decorating.
- Paper liners or silicone molds help with easy removal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American